Review of the Review of The Gate

WRFW recommend you read this first > http://www.metro.co.uk/lifestyle/restaurants/902565-the-gates-meat-free-menu-avoids-all-the-cliches-of-vegetarian-eating


And only then, read our Review of the Review ...






We like Gate, we like meat, we like Marina, we like this review.

Enticed we are, mmmm (Yoda) (tripped in the 70's whilst watching StarWars in the Rayners Lane Odeon and have never fully recovered) by the statement that "simple stuff becomes sophisticated. As Marina describes and entices us with her words of wisdom and envied experience and knowledge. Did that make sense? We don't care. 

If ever anything might tempt WRFW to eat a vegetarian meal – it is Marinas review of Gate. Not once did this fair maiden mention "eclectic" and that in itself is a plus in our book – she could have done of course and quite easily but, well done her – she didn't.

In a simple paragraph we know the chefs, who they are and their background. Marina takes the trouble even to tell us about the vegetarian wine and precisely why it is vegetarian

Delighting at the naughtiness of ordering a risotto cake because it is "bound to be a claggy abomination" caused us to squirm with delight on our bar-stool. Rushing to read to the end, we gasped for breath and read the review again.

Lavender brulee is a favourite of ours and so we hope they dry it out a bit, soon. You can keep the chilli chocolate though – THAT is emperors new clothes and we'd rather wet our digits and finger ants into our mouth any day.

Opening all day is a plus as our timing is off recently and we tend to dine at around 11:00am. Not sure about the schlepping Sir Paul McCartney though – it would be quite annoying if he turned up just as we were tucking into a plate load of broad bean quenelles and their accompanying ballast.

The place does look a little dark although Marina probably had her digi-cam shutter speed a little too rapid – ooh we have those exact same main lights in our workshop.

Nice one Marina – Gate is back on our list. Pah! "neatly folded programmes" indeed

Review of the Review of The Fishermans Cottage, Reading

Review of the Review of The Fishermans Cottage, Reading


We suggest you read this review first: http://www.getreading.co.uk/entertainment/food_and_drink/s/2115659_restaurant_review_the_fishermans_cottage 

Mike reviews the Fisherman's Cottage with an infectious enthusiasm and with none of the 70's clichés and importantly, with more than just a mere list of adjectives and food names. WRFW love to 'people watch' and delight at Mike telling us of the Beer Garden out front where we could watch the day go by. The scene is set and we are tempted inside.

The sauce Mike described as being “mellow and creamy with faint bitterness and an occasional kick” is intriguing and we swear we could taste the Lamb Massaman and equally lamented the slightly over heavy bread. Fullers ales and a guest beer are certainly an advantage to The Fisherman's Cottage as is the recent clearance of the abundance of drug dealers from the area. Mike brilliantly crowbars in the suggestion that the short walk from town, along the Kennet  would allow indulgence in dessert.

The sheer mix of food – from Thai through to Bubble & Squeak and even Yorkshire Pudding is a little puzzling and we would love to be a (metaphorical) fly-on-the-wall in their frenetic kitchens, although we are drawn by Mike telling us the Thai chefs brought their own equipment - they clearly are dedicated and enthusiastically encouraged by landlord Ricky Natne.

This area of Reading has changed much over the years and the Grand parents of one of the WRFW kept a barber shop in Orts Road back before the war. New Town is unrecognisable from the old days and Mikes review has given us a reason to revisit. We hope there is a table or two where we are not distracted by the TV's although “when in Rome ...”

Thank you Mike and Ricky Natne – Fisherman's Cottage is on our list.

Review of the review of Revolution in Reading

We suggest you read this first: 

http://www.getreading.co.uk/entertainment/food_and_drink/c/2115197_restaurant_review_revolution 

And then read our review of the review

Hi Caroline Cook, thanks for sharing your review of food at the pub - Revolution with us.

This IS a RESTAURANT review isn't it?

So, you leave work at 5 with the sun shining, go to a pub and order a “glass of wine”. Caroline, what wine did you have? Was it any good? Was it kept well? Was it from a bottle or one of those anonymous 'hose' devices pubs have for serving (seemingly) watered/tasteless/nondescript drinks?

So, into the menu and the interesting bit – oh how lovely – 15 new “dishes for the season” but oh Caroline you forgot to tell us what the new dishes are – how can we be enticed if we can't imagine the food in front of us on a plate? We can't sniff the air and catch a whisp of the flavours you yourself tasted on our behalf.

Nachos are actually Mexican and not Italian. Tortillas (again, Mexican) are either omelettes or a flat bread of maize or wheat flour – we can only presume you had either maize or wheat flour.

Mezze is a Mediterranean dish originating from the Turkish/Ottoman empire. Hang on – do they prepare all this on the premises? We bet they don't and there is a bank of microwaves out the back somewhere or a steady convoy of delivery scooters bustling to and from Revolutions back passage. We can only assume this as there is no evidence to the contrary.

Come on Caroline is this a review or a description of an evening out 'on the company' with a mate?

The only enticing aspect to this review is Carolines all to brief encounter with the unlikely 'Bakewell Tart flavoured Vodka'. In fact no, not even that – we shall never enter “Revolution” looking for food.

Thanks from WRFW (West Reading Food Writers) wrfw.blogspot.com

Review of review of River Spice

We suggest you read this first:

http://www.getreading.co.uk/entertainment/food_and_drink/s/2114309_restaurant_review_river_spice

And then read our review of the review:

Hi Caroline Cook, thanks for sharing your review of River Spice with us. We thought it would be a useful accompaniment to your review to include the following 'forgotten' details:

In case anyone is wondering exactly what a “Nazakat Chicken” is:

Nazakat means Komaltaa in Hindi or softness in English usually used for girls/females

The spices and what-not in a murgh (chicken) Nazakat are usually: Dry red chillies, mustard seeds, onion, garlic, ginger, turmeric, coriander and green chillies. Although sadly Caroline forgot to tell us what spices went into the dish at River Spice nor whether it was properly cooked. Nazakat originates from Arabic and on a seemingly confused internet (lots of “chefs secret recipes”) Nazakat now seems to be known as a Pakistani dish.

With River Spice popadoms going for 70p EACH we just hope their seats are really, really comfortable (we can get a pack of a hundred or so from Exotic Supermarket for around a quid)

We'd have loved to have been told just what spices were in the seabass platter and what it tasted like and was it “pan-fried” in oil or ghee? Sadly again Caroline forgets to inform her reader.

It is interesting to know that It is thought that the very first “butter chicken” (murgh makhani) was hastily prepared by a Delhi eatery chef post dinner time for a harried VIP customer who wanted "some" chicken dish. The chef had only half of a Tandoori Chicken which he tossed with liberal amounts of butter, tomato and garam masalas to come up with the earliest version of "butter chicken". He later improvised to make this a regular feature of the menu. [bibli: wikipedia]

The Tamarind is known as the “india date” and is widely used in South Asia and known by many different names – e.g. in hindi it is called “imli”

Never the less, we had overlooked River Spice and thanks to Caroline, we have included them on our growing list to visit in and around Reading. We so want to taste the monk fish.

Thanks from WRFW (West Reading Food Writers) wrfw.blogspot.com

It’d be best to try an Aalt-ernative at Aalto in Birmingham By Marina O'Loughlin - 6th June, 2012

Our shortest review yet.

Eeuw we couldn't eat in a place that looks like a 1980's brash, unrefined Birmingham company boardroom. Nope not even if the food is recommended by Marina. We'd feel obliged to massage some statistics and present them to other diners on a flip-chart and with a laser pointer.

We'd open the door just to check it wasn't a dream and then go to the chippy down the road.

Sir Peter Rigby probably feels right at home here. Bless him.

Read more: http://www.metro.co.uk/lifestyle/restaurants/900924-it-s-best-to-try-an-aalt-ernative#ixzz1xJALnByE

Money talks and so does the security at Novikov in Mayfair By Marina O'Loughlin - 30th May, 2012

I love people watching and am impressed that it takes you until paragraph 5 before we learn you are seated downwind from an expensive looking floral arrangement. Don't get me wrong, I love that it is not until paragraph 8 that we (your drooling readers) get to read about anything edible and am delighted by your unabashed and confident bravery when saying "Не, нет, нет" to Novikov in Mayfair. Purely on the strength of your review and as you point out "they" (men-in-black) don't even readily allow you time to finish your wine (when not eating at home I love to "French it" and take the whole afternoon or indeed whole evening, to eat and talk and people watch and eat more and ... and on it goes) I thank you for your warning and agree "Не, нет, нет".

Read more: http://www.metro.co.uk/lifestyle/restaurants/900549-money-talks-and-so-does-the-security-at-novikov-in-mayfair#ixzz1xJ9s17eq

Backstreet boy Verru is a little Baltic beauty By Marina O'Loughlin - 23rd May, 2012

Well, this "normal" person objects - where were you intending to review before your focus was diverted? I dislike 'cafe' style restaurants with bench seating and sharply square edged tables and certainly I couldn't possibly eat without involuntarily gurning, in a place splashed with "various shades of sludge" as it would hint that all their food offerings may taste of Heinz Mushroom Soup, I'd need to smoke a cheroot, mid course - just to fud them off. Although, and I pause here, although the enticing "perfect Skandi soup" and your pavlovian description of scallops and even the pigs trotter, have me moistening. Alas though, no - let me know when they emerge from their "shades of sludge" phase. Brothel Pink always gets me hungry and moist for more byraway

Read more: http://www.metro.co.uk/lifestyle/restaurants/899827-backstreet-boy-verru-is-a-little-baltic-beauty#ixzz1xJ9OiXTk

High steaks at Le Relais de Venise L'Entrecôte in Manchester By Emma Sturgess - 23rd May, 2012

No, no, no. The tables are too close together. It looks like a really uncomfortable canteen. No elbow room. I understand the simplistic no-frills, no options style of menu and am quite taken with it but (and it is a big BUT) To not know about coeliacs and to flop some cheese in front of vegetarians is unforgivable in this day and age. They will not see me. No way. No, no no.

Read more: http://www.metro.co.uk/lifestyle/restaurants/899860-high-steaks-at-le-relais-de-venise-lentrecote-in-manchester#ixzz1xJ8wfo7f

The Brasserie at Alderley Edge Hotel isn't perfect but it oozes potential By Emma Sturgess - 9th May, 2012

Oh for heavens sake Brasserie at Alderley Edge Hotel is reminiscent of any one of twenty street tabac in Lyon except the chairs around the tables match the bar stools (this would never happen). If this is selected from Cheshire's finest then it's clientele of garish footballers and their various hangers-on are welcome to it and its (too rare) beef burgers - incidentally how on earth a "too rare" burger can be "basically sound" I don't know. Basically and sanguinistically unsound if you ask me, even if it has a surplus of additions, presumably to mask the chefs premature ejaculation from the grill. I have to say though, the idea of a sweet, starter-sized omelette of smoked haddock and brown shrimp had me salivating down my tee shirt and even the cat was purring (she is a bit of a tart though and will purr at the drop of a hat).

Having said that though if I'm in the area I would pop in if only to see which part of a chicken is used for the "crisp crumb sphere". The only part I can imagine that shape is an egg, but then you wouldn't make Chicken Kiev with an egg, not even in Alderley Edge ... would you?

Read more: http://www.metro.co.uk/lifestyle/restaurants/898474-the-brasserie-at-alderley-edge-hotel-isnt-perfect-but-it-oozes-potential#ixzz1xJ8K6xof

Every night's a Royal knees up at Bunga Bunga By Marina O'Loughlin - 16th May, 2012

The hanging French or Italian mopeds appear rather disconcerting - hopefully not dripping oil as these things usually do, when not stored in dusty, old and sun-lit barns - as is the apparent May-pole entwined "acro-prop" supporting the beam above the bar. What with the flat prosecco and soggy Milanese - I get the impression you're recommending Bunga Bunga for its comedic value alone?

Read more: http://www.metro.co.uk/lifestyle/restaurants/899173-every-nights-a-royal-knees-up-at-bunga-bunga#ixzz1xJ7On7ta

Review of Review of Sindlesham Mill by Paul Cassell For Get Reading

We eventually managed to get through this restaurant review and stop ourselves giggling at the fifth attempt. Noting no picture of the outside (nor inside) of Sindlesham Mill we can only concur, this is a shrewd move by Paul as the place resembles a work-house when seen from the main road through lower Early.

Straight in then, oh we do so dislike being pestered by the staff – named “Jesus” or not – and if we were badgered for our drinks order before even settling our backsides on to the cold, hard seating, we'd have told Jesus to firmly go away and to wait until we were ready. It is surely our prerogative to sit and look about the place before being pestered to have our senses numbed by alcohol? Perhaps they needed to be numbed as quickly as possible when at Sindlesham Mill.

At paragraph six, Paul get around to relaxing his gushing (more later) praise of Jesus and his attention swings to the food with the classic verb to “whet”. Sadly Paul keeps it a secret as to whether his rustic French breads were baked in the kitchens and with flour from the Mill – does the mill “work” these days? At least though, the mill served a generous tub of oil in which to take a dip, says Paul.

Oh dear and Pauls guest chose a sautéed mushroom to start the meal (Paul’s review indicates singular so we'll go along with singular).

By now the gushing river running through the restaurant would have had us scanning for the loo – but if that is what 'floats your boat' then good for you.

We never get to know what breed chillis are in the tomato sauce with his mussels, nor from where the mussels were caught – it actually IS important to let us know these things although the fact that the chef is mysteriously anonymous, perhaps that, like the mussels and bread came from ASDA (at least they bake in-house) back in Early or worse, from Sainsbury's up the Wokingham Road. We can only guess at these mysteries. The trio of lamb does sound enticing although we've had 'bon bons' before, from the corner shop and so we hope Paul got more than just the one he mentioned. Paul omits to tell us what happened and 'how Jesus would cope' when he (presumably) returned his rump to the chef for being overdone nor what Jesus did when Paul complained of – oh God tell us he sent them back, please tell us he sent them back – Jenga-esque chips. The bane of our life is Jenga chips, and “plumped” and “opted” and dieting guests” - Paul, you hit the jackpot with this review of Sindlesham Mill.

Carrots … with tomatoes? Carrots? Oh please – even if your guest you have carefully selected to accompany you for a restaurant review is on a DIET – who on earth would decide to take a dieting guest on a restaurant review? At the very least don't TELL us they are on a diet – we would INSTANTLY discount everything said in a review with a dieter. - no one on a diet can possibly be a food lover. It is a fact Paul, just don't do it any more – consider yourself told-off.

Well, what can WRFW say about this? We are not persuaded to even drive along the main road past the Sindlesham Mill let alone eat there or heaven forbid book a room (we can only presume Paul is planning ahead for some excursion later in the year and is trying to get a good deal). Paul keeps the name of the chef surprisingly secret – we phoned the mill to find out who does the cooking but they too said “sorry we don't give out that information”.

Now, where is the loo?

Sindlesham Mill - 01189499988

Get Reading http://www.getreading.co.uk/entertainment/food_and_drink/s/2114864_restaurant_review_sindlesham_mill